Tortellini Salad

• 1/2 lb. cheese-filled tortellini
• 1/4 c. olive oil, preferably extra-virgin
• 2 Tbsp. red wine vinegar
• 1 garlic clove, minced
• 1/4 c. finely chopped parsley
• 1 Tbsp. grated Parmesan cheese
• 1/4 lb. thinly sliced ham or Prosciutto, chopped
• 1/4 lb. smoked or hickory-barbecued turkey, chopped (about 1 c.)
• 1/4 lb. Mozzarella or Provolone cheese, diced
• 3/4 c. frozen Chinese pea pods, thawed and drained
• 2 carrots, peeled and shredded
• 1/2 red bell pepper, chopped
• lettuce leaves

1. In a large pot of boiling salted water, cook tortellini until just tender, 8 to 10 minutes.
2. Drain well and allow to cool 5 minutes.
3. Return pasta to pot.
4. Add oil, vinegar, garlic, parsley and Parmesan cheese, tossing gently until well mixed.
5. Stir in ham, turkey, Mozzarella cheese, pea pods, carrots and bell pepper; tossing until well mixed.
6. Serve immediately, or cover and refrigerate until well chilled.
7. Serve on a bed of lettuce leaves.

tortellini, olive oil, red wine vinegar, garlic, parsley, parmesan cheese, ham, turkey, mozzarella or provolone cheese, frozen chinese, carrots, red bell pepper, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227078 (may not work)